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Savory Southern Heirloom Tomato Pie Recipe with Easy Cheddar Herb Custard

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A flavorful Southern tomato pie featuring juicy heirloom tomatoes and a rich sharp cheddar herb custard, all encased in a flaky homemade crust. Perfect for summer gatherings and simple yet impressive meals.

Ingredients

Scale
  • 1 1/4 cups (150g) all-purpose flour, sifted
  • 1/2 cup (115g) unsalted butter, cold and cubed
  • 3 to 4 tablespoons (45–60 ml) ice water
  • 1/2 teaspoon salt
  • About 4 medium heirloom tomatoes (around 2 pounds/900g), sliced 1/4 inch thick
  • 1 cup (110g) sharp cheddar cheese, grated
  • 2 tablespoons chopped fresh basil
  • 1 tablespoon fresh thyme leaves
  • 3 large eggs, room temperature
  • 1 cup (240 ml) heavy cream
  • 2 tablespoons mayonnaise
  • 1/2 teaspoon garlic powder
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Make the crust: In a medium bowl, combine flour and salt. Add cold, cubed butter and work into flour until mixture resembles coarse crumbs with pea-sized pieces. Slowly add ice water, mixing gently until dough just comes together. Add extra water if too dry. Do not overwork.
  2. Chill the dough: Shape dough into a flat disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
  3. Prepare tomatoes: Slice heirloom tomatoes about 1/4 inch thick. Lay on paper towels, lightly salt to draw out moisture, let sit 15–20 minutes, then gently pat dry.
  4. Roll out the crust: On a lightly floured surface, roll dough into a 12-inch circle about 1/8 inch thick. Transfer to 9-inch pie dish, press into bottom and sides, trim excess leaving 1/2 inch overhang, tuck under and crimp edges. Poke crust bottom with fork to prevent bubbles.
  5. Prebake the crust: Preheat oven to 375°F (190°C). Line crust with parchment paper and fill with pie weights or dried beans. Bake 15 minutes, remove weights and parchment, bake another 5 minutes until lightly golden.
  6. Make the custard: In a large bowl, whisk eggs, heavy cream, and mayonnaise until smooth. Stir in grated cheddar, chopped basil, thyme leaves, garlic powder, salt, and pepper until creamy and well-seasoned.
  7. Assemble the pie: Arrange tomato slices in overlapping layers inside prebaked crust. Pour cheddar herb custard evenly over tomatoes.
  8. Bake the pie: Bake at 375°F (190°C) for 35–40 minutes until custard is set and top is golden brown. Test doneness with a knife inserted near center.
  9. Cool and serve: Let pie cool on a rack for at least 15 minutes before slicing.

Notes

Keep butter cold to ensure a flaky crust; chill dough before rolling. Salt and pat dry tomato slices to prevent soggy crust. Blind bake crust before adding filling. Cover pie edges with foil if browning too quickly. For gluten-free, substitute almond flour for all-purpose flour. For dairy-free, use plant-based cheddar and coconut cream. Mayonnaise can be replaced with sour cream or Greek yogurt.

Nutrition

Keywords: tomato pie, heirloom tomatoes, cheddar custard, savory pie, Southern recipe, summer pie, flaky crust, herb custard

Find it online: https://ovenmila.com/savory-southern-heirloom-tomato-pie-recipe-with-easy-cheddar-herb-custard/